1 1/2 pounds skirt steak, cut into 4-inch-long pieces, then cut against the grain into 1/4-inch-thic
Salt and freshly ground pepper
1/4 cup low-sodium soy sauce
1 serrano chile pepper, seeded and finely chopped
2 teaspoons sugar
2 tablespoons freshly squeezed lime juice (1 to 2)
2 tablespoons olive oil
2 cloves garlic, grated
1 bunch scallions, thinly sliced
6 ounces fresh mushrooms, sliced
1/4 pound snow peas or green beans
1 12 -ounce can baby corn, drained
1 red bell pepper, thinly sliced (optional)
Instructions
Season the steak with salt and pepper. In a
medium bowl, whisk together the soy sauce,
chile pepper, sugar and lime juice until the
sugar is dissolved. Add the beef, toss to coat
and set aside.
In a large skillet over medium-high heat, heat
the oil until shimmering, about 1 minute. Add
the beef and cook, stirring, until cooked
through, 3 to 5 minutes.
Remove the beef from the skillet and set aside.
Allow the liquid in the pan to reduce until
thickened, about 4 minutes. Add the garlic and
scallions and cook 1 minute more. Add the
mushrooms and cook for 2 to 3 minutes more. Add
the snow peas, baby corn and bell pepper and
continue cooking until all the vegetables are
crisp-tender, about 2 minutes. Return the beef
to the skillet and toss to combine.
Read more at-
http-//www.foodnetwork.com/recipes/beef-stir-
fry.html?oc=linkback
Originally Submitted
7/12/2016
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